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Cauliflower Salad

4 to 6 pounds of cauliflower.

The hollandaise salad cream of the preceding receipt. A little oil and vinegar.

Cut the branches of the cauliflower in the right sized pieces for individual dishes while raw, trim the stems off evenly, let stand in a pan of cold water an hour or two. Set it on with plenty of cold water to cover it, to boil, and add salt, but nothing else. Cook till the thick stems will leave the fork as in boiling potatoes--an hour or less. Drain without breaking the pieces and set away to get cold.

Mix a little oil and vinegar with the cauliflower as well as may be by careful pouring from one bowl to another. Over each piece placed on individual dishes pour a spoonful of the salad cream, which should be thick enough to mask it and not run off in the dish.

Cauliflower salad is worth decorating. A few capers, French green peas shaken about in vinegar, some small patterns stamped out of beet slices, or a sprig of parsley.

For luncheon or a party dinner build up the cauliflower in pyramidal form, or like half a melon, with fork and knife, laying the pieces in order around the dish, the largest at the bottom, heads outward, and another tier on top of that, the salad cream to be poured over all, and decorate according to your taste.